Rich Man Poor Man’s Lobster

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Compliments of: JJ Altomare, Hudson’s Restaurant

www.hudsonsrestaurant.com

 

LOBSTER THERMIDOR SAUCE:

Ingredients:

  • 2 (1 1/2-lb) live lobsters
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/4 lb mushrooms, trimmed and thinly sliced
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons medium-dry Sherry
  • 1 cup heavy cream, scalded
  • 2 large egg yolks

 

Directions:

Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.

When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.

Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.

Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.

Preheat broiler.

Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.

 

MONK FISH

Ingredients:

  • 4 ea- 7 oz Monk Fish Filets
  • 8 oz Lobster Thermidor sauce
  • 6 oz Lobster meat
  • Seasoned flour
  • Oil

 

Directions:

Dust Monk Fish in seasoned flour, place in a hot skillet with oil. Sear on all sides until golden brown.

Place in oven until fully cooked, pull out of oven place lobster meat in the pan, allow to heat up, place lobster thermidor sauce in the pan.

Remove monk fish and place on plate.

Pour Lobster Thermidor Sauce over monk fish.

Bon Appetit!